healthy muffin recipe from gourmet magazine (august 1993). it's even tasty to those who don't care for bran! if you don'r have miller's bran, you can use all-bran cereal or wheat germ. you can omit raisins or substitute for other dried fruit such as cranberries or blueberries.
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Home & Garden > Kitchen, Dining & Bar > Brewing, Distilling & Wine Making
Home & Garden > Kitchen, Dining & Bar > Brewing, Distilling & Wine Making
this was in our local paper at passover time. i like to taste different charoset and this definitely has a twist. times are guesstimates.
simple ingredients that you have on hand make a yummy snack or lunch that will satisfy your cream cheese craving and provide you with a healthy mix of veggies! i make two and take them as lunch.
since trying chia's recipe #89278 we discovered just how yummy north african food is! this recipe is from the "the great book of couscous". i have adapted it slightly as i do not like the taste of raw/undercooked tomatoes, but i have also included the ori
quick & easy to make. you can have the batter whipped up in the amount of time it takes for the oil to heat. (i use a fry daddy.) we actually like them better after they sit for 5-6 hours rather than warm like most doughnuts i make.
this is my favorite pasta salad. i adapted a dressing recipe (the one that's on the back side of a bottle of heinz gourmet salad vinegar) to suit our tastes and it has become our favorite dressing for pasta salad. i've been making it this way for about 7
you can make this with snapper or bream and it works equally as well, i have made with both, last night i made it with bream. banana leaves a great way to cook fish especially if cooking the fish on the bbq, i cooked it in the oven last night. i served th
this is a yummy side dish. the flavors work well together. it is good for a summer or winter meal! add feta for an added zing!
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this is from the latest cooking light, i am dying to make it but haven't had a chance yet; want it here so i can get the ingredients after work.
this is so easy and yummy. it is a heinz 57 recipe. i had it the first time at a restaurant in texas and was so surprised to see the recipe on the bottle of heinz 57 sauce that was on the table. lucky me!
like the name says, this is a basic, tasty aioli. you can season it up, or leave as is. i like to use the coarse salt, either kosher or sea salt, as it doesn't dissolve as quickly as regular salt. i also add coarse ground black peper, for the same reason.
this recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - i like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook
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